Looking for quick, healthy meals that don’t skimp on flavor? You’re in the right place! These 30 flatbread recipes are perfect for busy weeknights, featuring fresh ingredients and creative twists. From veggie-packed options to protein-rich delights, there’s something for every taste. Get ready to transform your dinner routine with these delicious and nutritious ideas!
Whole Wheat Avocado Flatbread
Nourishing the soul often begins with simple, wholesome ingredients gathered in quiet moments. This whole wheat avocado flatbread comes together with gentle hands and patient warmth, creating something both grounding and tender to savor slowly. It’s a humble recipe that feels like a soft exhale at the end of a long day.
Ingredients
– Whole wheat flour – 1 ½ cups
– Avocado – 1, ripe
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Warm water – ½ cup, 110°F
– Active dry yeast – 1 tsp
Instructions
1. In a small bowl, combine warm water (110°F) and active dry yeast; let sit for 5 minutes until foamy. (Tip: Use a thermometer to ensure water isn’t too hot, which can kill the yeast.)
2. In a medium bowl, mash the ripe avocado with a fork until smooth.
3. Add whole wheat flour, salt, and olive oil to the mashed avocado; mix lightly.
4. Pour the yeast mixture into the bowl and stir until a shaggy dough forms.
5. Turn the dough onto a floured surface and knead for 8 minutes until smooth and elastic. (Tip: If the dough feels sticky, add a sprinkle of flour, but avoid over-flouring to keep the flatbread tender.)
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Preheat oven to 400°F and place a baking sheet inside to heat.
8. Punch down the dough and divide it into 4 equal pieces.
9. Roll each piece into a ¼-inch thick circle on a floured surface.
10. Carefully transfer the flatbreads to the preheated baking sheet and bake for 10–12 minutes until golden brown and puffed. (Tip: For extra crispness, spritz the flatbreads lightly with water before baking.)
11. Remove from oven and let cool on a wire rack for 5 minutes.
Yielding a subtly nutty aroma and soft, chewy interior, this flatbread pairs beautifully with a drizzle of olive oil or a smear of hummus. The avocado lends a creamy richness that makes each bite feel indulgent yet light, perfect for tearing and sharing over quiet conversation.
Spinach and Feta Flatbread
Evenings like this call for something simple yet soulful, a quiet moment in the kitchen where flour-dusted hands and the gentle sizzle of garlic bring a sense of calm. This spinach and feta flatbread feels like a warm embrace, uncomplicated and deeply satisfying.
Ingredients
– All-purpose flour – 1 cup
– Warm water – ½ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Fresh spinach – 2 cups
– Crumbled feta cheese – ½ cup
– Minced garlic – 1 tsp
Instructions
1. In a large bowl, combine 1 cup of all-purpose flour, ½ cup of warm water, 2 tbsp of olive oil, and ½ tsp of salt until a shaggy dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic, then cover and let rest for 30 minutes at room temperature to relax the gluten for easier rolling.
3. While the dough rests, heat 1 tbsp of olive oil in a skillet over medium heat and sauté 1 tsp of minced garlic for 1 minute until fragrant but not browned.
4. Add 2 cups of fresh spinach to the skillet and cook for 2–3 minutes, stirring occasionally, until wilted and any excess liquid has evaporated.
5. Preheat your oven to 425°F and place a baking sheet inside to heat up, which helps create a crispier crust.
6. On a floured surface, roll the rested dough into a 10-inch circle or oval about ¼-inch thick.
7. Transfer the rolled dough to the preheated baking sheet and brush lightly with the remaining 1 tbsp of olive oil to prevent sogginess.
8. Evenly spread the cooked spinach and garlic mixture over the dough, leaving a ½-inch border around the edges.
9. Sprinkle ½ cup of crumbled feta cheese over the spinach layer.
10. Bake for 12–15 minutes at 425°F until the edges are golden brown and the cheese is lightly melted.
11. Let the flatbread cool for 5 minutes before slicing to allow the flavors to settle and make cutting cleaner.
Fresh from the oven, it offers a crisp, chewy base with pockets of salty feta and earthy spinach, each bite balanced by the subtle warmth of garlic. For a creative twist, drizzle with a touch of honey before serving to contrast the savory notes, or pair it with a simple salad for a light, complete meal.
Quinoa and Herb Flatbread
Reflecting on quiet afternoons, I find myself drawn to simple, nourishing creations that fill the kitchen with earthy aromas and promise wholesome comfort with every bite.
Ingredients
– Quinoa flour – 1 cup
– Fresh basil – 2 tbsp, finely chopped
– Fresh rosemary – 1 tbsp, finely minced
– Olive oil – 2 tbsp
– Warm water – ½ cup
– Salt – ½ tsp
Instructions
1. Combine quinoa flour, basil, rosemary, and salt in a medium bowl, whisking gently to distribute herbs evenly.
2. Pour in olive oil and warm water, stirring with a fork until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 3 minutes until smooth and elastic.
4. Cover dough with a damp cloth and let rest at room temperature for 15 minutes to relax the gluten.
5. Preheat a cast-iron skillet over medium heat for 5 minutes until evenly hot.
6. Divide dough into 4 equal portions and roll each into a 6-inch circle, dusting with extra quinoa flour to prevent sticking.
7. Place one flatbread in the skillet and cook for 2 minutes until bubbles form and the bottom develops golden spots.
8. Flip and cook for another 2 minutes until both sides are lightly browned and crisp at the edges.
9. Repeat with remaining dough, adjusting heat to medium-low if browning too quickly.
10. Transfer cooked flatbreads to a wire rack to cool slightly, which helps retain crispness.
You’ll notice a delicate crunch giving way to a tender, herb-flecked interior, with rosemary’s piney notes balancing basil’s sweetness. Try tearing it into pieces for dipping into hummus or topping with avocado slices and a sprinkle of flaky salt for a quick, satisfying meal.
Cauliflower Crust Flatbread with Pesto
Nestled in the quiet of my kitchen, I find myself returning to this simple flatbread, its humble origins belying the comfort it brings. Each time I prepare it, the process feels like a gentle meditation, transforming basic ingredients into something nourishing and warm. There’s a quiet joy in watching cauliflower become the foundation for a meal that feels both wholesome and indulgent.
Ingredients
– Cauliflower – 1 head
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Pesto – ¼ cup
Instructions
1. Preheat your oven to 400°F to ensure even cooking from the start.
2. Cut the cauliflower into florets, discarding the tough stem.
3. Pulse the florets in a food processor until they resemble fine crumbs, being careful not to over-process into a paste.
4. Spread the cauliflower crumbs evenly on a baking sheet lined with parchment paper.
5. Bake for 15 minutes to dry them out, which helps create a crispier crust.
6. Transfer the baked cauliflower to a clean kitchen towel and let it cool for 5 minutes.
7. Wrap the towel around the cauliflower and squeeze firmly to remove excess moisture—this step is crucial for binding.
8. In a bowl, mix the dried cauliflower with 1 tbsp of olive oil and salt until well combined.
9. Press the mixture into a thin, even circle on a parchment-lined baking sheet, about ¼ inch thick.
10. Bake for 20 minutes at 400°F until the edges turn golden brown and the center feels firm to the touch.
11. Remove from the oven and spread the pesto evenly over the crust.
12. Drizzle the remaining 1 tbsp of olive oil over the top for added richness.
13. Return to the oven and bake for an additional 5 minutes until the pesto is warm and fragrant.
14. Let the flatbread cool on the baking sheet for 2 minutes before slicing to prevent crumbling.
Effortlessly, this flatbread emerges with a satisfying crispness that gives way to a tender interior, the pesto lending a herbal brightness that dances on the palate. Serve it warm, torn into rustic pieces for sharing, or top with fresh arugula and a squeeze of lemon for a light, vibrant meal that feels like a quiet celebration of simplicity.
Chickpea and Rosemary Flatbread
Crafting this flatbread feels like a quiet meditation, the earthy aroma of rosemary filling the kitchen as I work the simple dough with my hands, creating something nourishing and grounding from just a few humble ingredients.
Ingredients
Chickpea flour – 1 cup
Water – ¾ cup
Olive oil – 2 tbsp
Fresh rosemary – 1 tbsp, chopped
Salt – ½ tsp
Instructions
1. Whisk together 1 cup chickpea flour, ¾ cup water, 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, and ½ tsp salt in a medium bowl until a smooth batter forms with no lumps.
2. Let the batter rest at room temperature for 10 minutes to allow the chickpea flour to fully hydrate, which helps create a tender texture.
3. Heat a 10-inch nonstick skillet over medium heat for 2 minutes until evenly warm.
4. Pour the batter into the heated skillet, tilting it gently to spread the batter into an even circle about ¼-inch thick.
5. Cook the flatbread for 4 minutes until the edges begin to pull away from the pan and the bottom is golden brown with small bubbles on the surface.
6. Flip the flatbread carefully using a spatula and cook for another 3 minutes until the second side is firm and lightly browned.
7. Transfer the cooked flatbread to a wire rack to cool for 5 minutes, which prevents sogginess and helps it crisp up.
A rustic, golden slice offers a crisp exterior that gives way to a soft, slightly dense interior, fragrant with woody rosemary and the nutty essence of chickpeas—tear it warm with your hands and drizzle with honey for a sweet-savory contrast, or top with ripe avocado and flaky sea salt for a simple, satisfying meal.
Grilled Veggie Flatbread with Lemon Hummus
Lately, I’ve been craving something simple yet deeply satisfying, the kind of meal that feels like a quiet conversation with the seasons. Grilled veggie flatbread with lemon hummus is just that—a gentle medley of warmth and zest, perfect for these lingering summer evenings.
Ingredients
– Flatbread – 1 piece
– Zucchini – 1, sliced into ¼-inch rounds
– Red bell pepper – 1, sliced into ½-inch strips
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Lemon hummus – ½ cup
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Brush both sides of the zucchini slices and bell pepper strips evenly with 1 tbsp of olive oil.
3. Place the vegetables on the grill and cook for 3–4 minutes per side, until grill marks appear and they are tender but still firm.
4. Remove the vegetables from the grill and set them aside on a plate.
5. Brush the flatbread lightly with the remaining 1 tbsp of olive oil on one side.
6. Place the flatbread oiled-side down on the grill and cook for 2–3 minutes, until lightly charred and crisp.
7. Flip the flatbread and cook for an additional 1–2 minutes to warm the other side.
8. Transfer the grilled flatbread to a serving plate.
9. Spread the lemon hummus evenly over the top of the flatbread.
10. Arrange the grilled zucchini and bell pepper on top of the hummus.
11. Sprinkle the salt evenly over the assembled flatbread.
12. Slice the flatbread into quarters and serve immediately. The crisp flatbread base gives way to the creamy hummus and smoky vegetables, creating a delightful contrast in textures. Try serving it with a side of fresh arugula for a peppery bite, or enjoy it warm as a standalone treat that celebrates simplicity and flavor.
Sweet Potato Flatbread with Greek Yogurt
As the afternoon light filters through my kitchen window, I find myself drawn to the quiet comfort of creating something simple yet deeply nourishing. This sweet potato flatbread, with its tender crumb and subtle sweetness, feels like a gentle embrace on a reflective day, especially when paired with the cool tang of Greek yogurt.
Ingredients
– Sweet potato – 1 cup, mashed
– All-purpose flour – 1 cup
– Greek yogurt – ½ cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F to ensure even baking from the start.
2. Peel and cube one medium sweet potato, then steam it for 15 minutes until fork-tender to maximize natural sweetness.
3. Mash the steamed sweet potato thoroughly with a fork until no lumps remain, aiming for exactly 1 cup.
4. In a mixing bowl, combine the mashed sweet potato, 1 cup all-purpose flour, ½ cup Greek yogurt, 1 tbsp olive oil, and ½ tsp salt.
5. Tip: Use your hands to gently knead the dough for 2 minutes until it just comes together; overworking can make the flatbread tough.
6. Divide the dough into 4 equal portions and roll each into a ball on a lightly floured surface.
7. Flatten each ball into a 6-inch circle about ¼-inch thick using a rolling pin.
8. Heat a non-stick skillet over medium heat for 2 minutes until a drop of water sizzles upon contact.
9. Cook each flatbread in the skillet for 3 minutes per side, or until golden brown spots appear.
10. Tip: Avoid pressing down on the flatbread while cooking to keep it light and airy.
11. Transfer the cooked flatbreads to a baking sheet and bake in the preheated oven for 8 minutes to crisp the edges.
12. Tip: Let the flatbreads cool for 5 minutes on a wire rack before serving to prevent sogginess and enhance texture.
Crafted with care, this flatbread emerges soft and pliable, its earthy sweetness beautifully balanced by the creamy Greek yogurt. Consider serving it warm, topped with a drizzle of honey or a sprinkle of fresh herbs for a touch of elegance in everyday moments.
Buckwheat and Flaxseed Flatbread
Perhaps it’s the quiet simplicity of buckwheat and flaxseed that calls to me on days like this, their earthy notes promising nourishment without pretense, a humble flatbread born from just a few honest ingredients.
Ingredients
– Buckwheat flour – 1 cup
– Ground flaxseed – ¼ cup
– Water – ¾ cup
– Olive oil – 1 tbsp
– Salt – ½ tsp
Instructions
1. Combine 1 cup buckwheat flour, ¼ cup ground flaxseed, and ½ tsp salt in a medium bowl, whisking gently to ensure even distribution and prevent clumping.
2. Pour in ¾ cup water and 1 tbsp olive oil, stirring with a wooden spoon until a shaggy dough forms and no dry flour remains.
3. Knead the dough on a lightly floured surface for 2 minutes until smooth and pliable, adding a sprinkle of buckwheat flour if sticky—this develops structure without overworking.
4. Divide the dough into 4 equal portions, rolling each into a ball and covering with a damp cloth to rest for 10 minutes, allowing the flaxseed to hydrate for better elasticity.
5. Heat a cast-iron skillet over medium heat (350°F) for 3 minutes until evenly warm, testing with a drop of water that sizzles immediately.
6. Roll one dough ball into a 6-inch circle on a floured surface, dusting lightly to prevent tearing and aiming for uniform thickness.
7. Place the rolled flatbread in the hot skillet, cooking for 2 minutes until bubbles form and the edges lift easily.
8. Flip with a spatula and cook for another 2 minutes until golden brown spots appear on both sides, pressing gently for even browning.
9. Repeat with remaining dough, stacking cooked flatbreads under a towel to keep them soft and pliable.
10. Serve warm or cool completely on a wire rack to maintain texture. You’ll find its nutty aroma and slightly chewy crumb perfect for tearing and sharing, perhaps topped with avocado or a drizzle of honey for a touch of sweetness.
Zucchini and Parmesan Flatbread
Just another quiet afternoon, the kitchen windows open to let in the soft September breeze, and I find myself reaching for the humble zucchini, its vibrant green promising something simple yet deeply satisfying. There’s a gentle rhythm to slicing it thin, a meditation in the making of this flatbread, where each ingredient feels like a quiet note in a familiar song. It’s the kind of dish that doesn’t ask for much but gives back warmth and comfort, perfect for these lingering late-summer days.
Ingredients
– Flour – 1 cup
– Water – ½ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Zucchini – 1 medium, thinly sliced
– Parmesan cheese – ¼ cup, grated
Instructions
1. Preheat the oven to 425°F.
2. In a bowl, combine 1 cup of flour, ½ cup of water, 2 tbsp of olive oil, and ½ tsp of salt.
3. Mix the ingredients until a dough forms, then knead it on a floured surface for 2 minutes until smooth. (Tip: If the dough feels sticky, add a sprinkle of flour to prevent it from clinging to your hands.)
4. Roll out the dough into a thin, even rectangle about ¼-inch thick on a parchment-lined baking sheet.
5. Arrange the thinly sliced zucchini evenly over the dough, overlapping slightly for full coverage.
6. Sprinkle ¼ cup of grated Parmesan cheese over the zucchini.
7. Bake in the preheated oven for 15–18 minutes, until the edges are golden brown and the cheese is melted. (Tip: Rotate the baking sheet halfway through for even browning, as oven hotspots can cause uneven cooking.)
8. Remove from the oven and let it cool for 5 minutes before slicing. (Tip: Allowing it to rest briefly makes it easier to cut cleanly without the toppings sliding off.)
The flatbread emerges with a crisp, golden crust that gives way to the tender, slightly sweet zucchini, all held together by the salty, nutty Parmesan. Serve it warm, perhaps with a drizzle of olive oil or a side of fresh herbs, and it becomes a humble centerpiece for a lazy lunch or a shared moment with friends, its flavors mingling in a way that feels both rustic and refined.
Carrot and Beetroot Flatbread
Yesterday’s harvest still lingers in my kitchen, their earthy sweetness calling for something simple yet soulful. I find myself reaching for carrots and beets, their vibrant colors promising warmth on this crisp autumn afternoon.
Ingredients
Flour – 2 cups
Carrots – 1 cup grated
Beetroot – ½ cup grated
Water – ¾ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Preheat oven to 425°F and place a baking sheet inside to heat.
2. Combine flour and salt in a large bowl.
3. Add grated carrots and beetroot to the flour mixture.
4. Pour in water and olive oil, then mix until a shaggy dough forms.
5. Knead the dough on a floured surface for 3 minutes until smooth. Tip: The vegetables will release moisture, so avoid adding extra flour unless absolutely necessary.
6. Divide dough into 4 equal portions and roll each into a ¼-inch thick circle.
7. Carefully place flatbreads on the preheated baking sheet. Tip: Work quickly to maintain the pan’s heat for optimal crispness.
8. Bake for 12 minutes, flipping halfway through when edges begin to curl.
9. Remove from oven when flatbreads develop golden spots and feel firm to the touch. Tip: Let them rest for 2 minutes on the pan—they’ll crisp up further as they cool.
Vivid crimson and orange flecks dot the tender crumb, each bite yielding to a gentle chew with earthy sweetness. Serve warm with a drizzle of honey for contrast, or tear into pieces to scoop up hummus or labneh.
Lentil and Turmeric Flatbread
Unfolding the soft, golden dough between my fingers, this lentil and turmeric flatbread feels like a quiet morning ritual—a simple nourishment that warms both hands and heart with its earthy spices and humble origins.
Ingredients
Lentil flour – 1 cup
All-purpose flour – 1 cup
Turmeric – 1 tsp
Salt – ½ tsp
Water – ¾ cup
Olive oil – 2 tbsp
Instructions
1. In a large bowl, combine 1 cup lentil flour, 1 cup all-purpose flour, 1 tsp turmeric, and ½ tsp salt.
2. Gradually add ¾ cup water while stirring with a fork until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Tip: Let the dough rest covered for 10 minutes to relax the gluten for easier rolling.
5. Divide the dough into 4 equal portions and roll each into a ball.
6. On a floured surface, roll one ball into an 8-inch circle about ⅛ inch thick.
7. Heat a skillet over medium heat (350°F) and brush with ½ tbsp olive oil.
8. Cook the flatbread for 2 minutes until bubbles form and the bottom is lightly browned.
9. Flip and cook for another 2 minutes until both sides are golden with some charred spots.
10. Tip: Press gently with a spatula while cooking to ensure even browning and puffing.
11. Repeat with remaining dough, brushing the skillet with olive oil as needed.
12. Tip: Stack cooked flatbreads and cover with a cloth to keep them soft and warm.
Yielding a subtly crisp exterior and tender, flecked interior, this flatbread carries the warm earthiness of turmeric and lentils—perfect torn fresh from the pan or layered with creamy spreads and fresh herbs for a simple, satisfying bite.
Oat and Chia Seed Flatbread
Cradling a warm bowl of oats and chia seeds this morning, I found myself drawn to the simplicity of transforming these humble ingredients into something nourishing and grounding. There’s a quiet comfort in creating flatbread from pantry staples, each step measured and mindful like a gentle meditation.
Ingredients
– Rolled oats – 1 cup
– Chia seeds – 2 tbsp
– Water – ¾ cup
– Salt – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Combine 1 cup rolled oats, 2 tbsp chia seeds, and ½ tsp salt in a medium bowl.
2. Pour ¾ cup water over the dry ingredients and stir until fully incorporated.
3. Let the mixture rest for 15 minutes to allow the chia seeds to form a gel-like binder.
4. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil, tilting to coat the surface evenly.
5. Scoop the oat mixture into the skillet and press into a ¼-inch thick circle using a spatula.
6. Cook for 4-5 minutes until the edges begin to lift and the bottom develops golden-brown spots.
7. Flip the flatbread carefully using a wide spatula and cook for another 4-5 minutes.
8. Transfer to a wire rack to cool for 2 minutes before slicing.
Oatmeal lends a subtly sweet, nutty flavor while chia seeds create delightful speckled texture throughout. This flatbread pairs beautifully with avocado slices or hummus, its pliable yet sturdy structure perfect for holding toppings without tearing.
Kale and Walnut Flatbread
Kale and walnut flatbread offers a quiet moment of nourishment, where earthy greens and toasted nuts come together on a crisp canvas. It’s a simple, wholesome dish that feels both grounding and gently indulgent, perfect for a slow afternoon or a light supper shared with someone dear.
Ingredients
– Flour – 1 ½ cups
– Water – ½ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Kale – 1 cup, chopped
– Walnuts – ¼ cup, chopped
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat.
2. In a medium bowl, combine 1 ½ cups flour, ½ cup water, 2 tbsp olive oil, and ½ tsp salt, stirring until a shaggy dough forms.
3. Tip: If the dough feels too dry, add water 1 tbsp at a time until it comes together without sticking to your hands.
4. Knead the dough on a floured surface for 3 minutes until smooth and elastic.
5. Roll the dough into a thin, even rectangle about ¼ inch thick.
6. Transfer the rolled dough to the preheated baking sheet and bake for 8 minutes until lightly golden.
7. While the flatbread bakes, heat a skillet over medium heat and toast ¼ cup chopped walnuts for 3 minutes, shaking occasionally, until fragrant.
8. Remove the walnuts from the skillet and set aside.
9. In the same skillet, sauté 1 cup chopped kale with a splash of water for 2 minutes until wilted but still bright green.
10. Tip: Avoid overcooking the kale to preserve its nutrients and vibrant color.
11. Remove the flatbread from the oven and top evenly with the sautéed kale and toasted walnuts.
12. Return the flatbread to the oven and bake for another 5 minutes until the edges are crisp.
13. Tip: For extra flavor, drizzle with a bit of olive oil after baking.
14. Let the flatbread cool for 2 minutes before slicing.
The flatbread emerges with a satisfying crunch at the edges, giving way to the tender kale and nutty walnuts, creating a harmony of textures. Serve it warm alongside a simple salad or enjoy it as is, perhaps with a dollop of yogurt for a creamy contrast.
Conclusion
Many nutritious and tasty options await in these flatbread recipes—perfect for busy home cooks. We hope you try them, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
